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0 of 3 Premium Clicks used this month SUBSCRIBE Print + Online Subscriber Activation | Register x Forgot Password | Need an Account? e-edition | subscribe | newsletter | deals Classifieds Jobs Autos Real Estate FEATURED » NEWS NOW Another wolf makes its way into Southern Oregon ... Our View: Let Medford voters decide on marijuana sales ... Reopening of the Siskiyou Line means trucking companies will take a hit ... Another wolf makes its way into Southern Oregon ... Our View: Let Medford voters decide on marijuana sales ... Reopening of the Siskiyou Line means trucking companies will take a hit ... Page H. Onorato: Leftover ham and eggs make for some yummy dishes after Easter Comment By Page H. Onorato More Content Now MailTribune.com By Page H. Onorato More Content Now Posted Apr. 1, 2015 at 8:59 AM Updated Apr 1, 2015 at 9:00 AM By Page H. Onorato More Content Now Posted Apr. 1, 2015 at 8:59 AM Updated Apr 1, 2015 at 9:00 AM » Social News Don’t despair over all those hard-cooked eggs and that big hunk of ham left over from Easter. There are many delicious ways to use them. There are deviled eggs, egg salad sandwiches, creamed eggs, Scotch eggs, ham loaf, old-timey ham salad, ham a la king, ham en casserole, ham omelet, ham biscuits and the list goes on. Here’s a recipe that uses the ham and eggs in one dish and a lovely brunch or luncheon casserole. Ham and Asparagus with Egg Sauce Ingredients: 6 tablespoons butter 6 tablespoons flour 2 cups half and half or milk Salt and pepper to taste 1⁄4 cup Parmesan cheese, grated 3 hard-cooked eggs, sliced 6 slices baked ham 30 spears asparagus 6 slices country or sourdough bread Paprika Melt butter in saucepan, add flour and whisk until thoroughly blended. Heat half and half; add all at once to flour mixture, stirring well until mixed. Season and heat, stirring, until thickened. Remove from heat and stir in eggs very gently, so as not to break. Keep warm. Steam asparagus until tender-crisp, about 5 minutes. Heat ham in a little butter. Toast bread and cut in two; place 1 ham slice over each 2 halves of toast, arrange 5 spears asparagus over ham and top with sauce. Sprinkle lightly with paprika. Serve at once. Croque Monsieur Casserole Mornay sauce: 4 tablespoons butter 4 tablespoons flour 2 cups milk 1⁄2 cup Cheddar cheese, grated Salt to taste Pinch red pepper Dash nutmeg Strata: 8 slices good white bread 2 tablespoons melted butter 4 slices ham, about 2 ounces each 8 square slices Swiss cheese or about 4 oblong To make sauce, melt butter, add flour and whisk until well blended. Stir in milk, whisking, and heat, stirring, until smooth and thickened. Add cheese and seasonings, stir until melted. Toast bread and brush with melted butter. Arrange 4 slices toast in casserole dish. Top with ham and cheese. Cover with remaining toast. Spoon sauce over and bake in a 375-degree oven 20-30 minutes until browned and bubbling. Let stand about 10 minutes before serving. Lexington (N.C.) Dispatch correspondent Page H. Onorato is a retired teacher. By Page H. Onorato More Content Now MailTribune.com By Page H. Onorato More Content Now Posted Apr. 1, 2015 at 8:59 AM Updated Apr 1, 2015 at 9:00 AM » Comment or view comments Reader Reaction » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. Southern Oregon Directory Featured Businesses Loading... Business Name address Location, ST | website.com Find Southern Oregon Attractions Bars Restaurants Beauty Salons Entertainment Doctors Medical Specialists Contractors Education Lawn Services Lawyers Shopping Travel Tanning Used Cars Wedding Services ▼ Add your business here + Events Calendar Connect with MailTribune.com Facebook Twitter RSS Back to top Reader Services Reader Services Home Subscriptions Subscriber controls Contact us Submissions Photos Events Letters to the editor Corrections Announcements Obituaries Story ideas Since you asked Alerts Email Alerts RSS Feeds Text Alerts Advertise Media Kit Home Products and services Ad rates Advertising contacts Propel Marketing Mail Tribune Daily Tidings The Nickel Shop Our Valley Blogs Mobile Site Stay Informed Email newsletter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. Your privacy is important, read our privacy policy. © Copyright 2015 Local Media Group, Inc. All Rights Reserved. Privacy Policy | Terms of Service | Local Media Group Publications Original content available for non-commercial use under a Creative Commons license, except where noted. MailTribune.com | P.O. Box 1108, Medford, OR 97501